Chocolate Protein Powder Cupcakes (Dairy and Gluten-Free)

Chocolate protein cupcake with buttercream frosting with a bite taken out of it on a white chupcake liner with more gluten-free cupcakes on a cooling rack behind it.

Chocolate Protein Powder Cupcakes (Dairy and Gluten-Free)

These protein powder cupcakes are soft, easy to make, and topped with a light, protein buttercream frosting.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 245kcal

Author Shelby Stover

Equipment

Ingredients

2 cups Almond flour
½ cup Tapioca flour
¼ cup Vegan protein powder Works best with Genuine Health Protein
½ cup Cane sugar or coconut palm sugar
¼ cup Cacao powder
1 teaspoon Baking soda
½ teaspoon Salt
3 Eggs
½ cup Coconut milk from a can
⅓ cup Almond milk
4 tbs Almond milk yes you need both
⅓ cup Dairy-free butter
1 teaspoon Apple cider vinegar

Instructions

Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, combine all the dry ingredients and mix well.
Melt the butter.
Add in the wet ingredients one by one making sure to save the butter until last.
Mix until no clumps remain.
Line a muffin tray and portion out the muffin batter.
Bake for 25 minutes and let cool fully in the muffin tray before icing.

Video

Notes

Drain the water from the can of coconut milk and scoop out the thick, white cream only.

These chocolate protein cupcakes are chocolate because of the cacao powder in them. You can use either vanilla protein powder or chocolate to make them.

You can top the chocolate protein cupcakes with protein cupcake frosting for a smooth, indulgent feel. Just make sure they have fully cooled, or the frosting will slide.

You DO need both the almond milks listed in the recipe card.

Paper cupcake liners work well for this recipe, though we personally prefer the silicone ones.

Keep a close eye on the cupcakes in the final minutes of baking. You want them to look MOSTLY cooked when you remove them from the oven.

Nutrition